The fruit of the avocado tree is the duck-billed platypus of the plant world. An avocado is considered a fruit, but is closer to a berry in botanical terms. It is primarily used as a vegetable, yet it contains enough fat to pass as a meat substitute in sandwiches and other dishes. In some respects, an avocado is a tropical fruit akin to a banana, but its oily content and nutty flavor are reminiscent of an olive.

The avocado is native to tropical and subtropical regions of Central and South America, although it can be grown in warmer North American states like California and Florida. Most domestic avocado varieties are grown in California, including the most popular variety, Hass, often misspelled as Haas. The variety of avocado grown in Florida is called either a Florida or a Fuerte, and is characterized by its watery texture and lower fat content. The Hass variety is usually considered the superior choice for recipes.

The skin of an avocado can vary from a bright green to a very dark purple reminiscent of eggplant. Much like a banana, an avocado is usually picked from the tree in an unripened stage. Consumers are urged to select avocados with a dark color and a slight 'give' when pressed.

An avocado should be stored in the open air or with bananas until fully ripe. The flesh of a ripe avocado should be greenish-yellow to a deep yellow. Since the flesh may turn brown quickly, an application of lime or lemon juice may be in order. Treat the avocado flesh as you would a cut apple.

The extremely large avocado pit is mildly toxic, so it should be removed and discarded out of any animals' reach. A sharp blow with a large kitchen knife should provide enough leverage to twist the pit out of the flesh. Some food experts suggest replacing the pit if only a portion of the avocado is actually used. This is said to reduce the effects of oxidation on the remaining flesh.

To remove the flesh of an avocado for processing, use a knife to slash several vertical and horizontal lines on each side. Press the skin side inward to reveal the individual sections and carefully scrape along the inner skin to release them. The avocado's flesh may also be removed with a melon baller or by running a spoon along the inside skin beneath the flesh.

Avocado is almost always served raw, especially in Mexican dishes such as guacamole. In fact, the word guacamole comes from the Indian words for 'avocado sauce'. Although avocados contain an inordinate amount of fat, most of it is of the healthy monounsaturated variety. Avocados also have significantly more potassium than bananas, and avocado oil is an extremely popular skin care ingredient, high in vitamins A, B1, B2, D and E.